Fruit Muffin Recipes





The first of fruit muffin recipes listed here, a Cherry Walnut Muffin recipe, was published by my daughter in a newsletter from her site, Okanagan Vacation Guide a wonderful and very informative site pertaining to the beautiful Okanagan Valley in British Columbia, Canada.

On this page, you will also find other tasty and moist fruit muffin recipes which can become great additions to your file of breakfast muffin recipes, or can be served as coffee cake muffins as well.

Make a couple of batches, one for the freezer and the other to re-heat for breakfast next morning.

So here are some easy muffin recipes showing you how to make muffins using fresh fruit.

The blueberry muffin recipe also works well if you incorporate fresh, cut up strawberries instead of the blueberries.

Try one of these free fresh fruit muffin recipes and enjoy!



Cherry Walnut Muffin Recipe

  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg, lightly beaten
  • 3 ripe bananas, mashed
  • 1/4 cup chopped walnuts
  • 1/2 cup melted margarine
  • 1 1/4 cup cherries, pitted, chopped
  • 2 Tbsp sugar
  • 1 Tbsp flour
  • 1/2 Tbsp butter
  • Preheat oven to 375°F (190°C).
  • Lightly grease muffin tin.
  • In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.
  • In separate bowl, mix egg, bananas and melted butter until well blended.
  • Slowly add dry ingredients to banana mixture, stirring just to combine.
  • Lightly fold in cherries.
  • Place approx 1/4 cup of mixture into each of 12 muffin cups.

Topping

Combine 2 tbsp sugar, 1 tbsp flour and 1/2 tbsp butter. Sprinkle over muffins. Bake for 22-24 minutes until golden.

Enjoy!!


Peach Surprise Muffins

  • 1 egg, slightly beaten
  • 1/2 cup milk
  • 1/4 cup cooking oil
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 peaches
  • 2 tsp. lemon juice
  • Preheat oven to 400 F.
  • Grease 12 large muffin cups or insert paper muffin liners into muffin pan.
  • Peel peaches, cut each in half, then each half into 6 pieces.
  • Put these 24 pieces in a bowl and lightly combine with lemon juice.
  • In a small bowl, combine beaten egg, milk and oil.
  • In a larger bowl, combine dry ingredients.
  • Add liquid ingredients into bowl of dry ingredients. Combine just so flour mixture is moistened. (It should be lumpy.)
  • Fill muffin cups about 1/3 full, add 2 slices of peach to each cup and top all cups evenly with remainder of batter.
  • Bake about 20-25 minutes or until golden brown.


Blueberry Muffins

  • 1 3/4 cups flour
  • 1/3 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup milk
  • 1 egg, slightly beaten
  • 1/3 cup melted butter or margarine
  • 1/2 tsp. grated lemon rind
  • 1 cup fresh blueberries
  • Preheat oven to 400 F.
  • Grease 12 muffin cups or line with paper liners.
  • Melt butter or marg. and combine with egg, milk and lemon rind.
  • In a larger bowl combine flour, sugar, baking powder and salt.
  • Stir liquids into dry ingredients all at once.
  • Combine only until flour mixture is moistened.
  • Fold in blueberries.
  • Divide evenly between the 12 muffin cups.
  • Bake for 25 minutes, or until tops are golden brown.




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Spices

To change the flavor of your baking, add one different spice. Use only a small amount. For instance:

Anise

  • dried for baking
  • star anise is even better than regular
  • Almonds

  • for sweet dishes, puddings, sweet soups and sauces, baking
  • use whole, chopped or ground fine
  • Nutmeg

  • soups, sauces, vegetables, dumplings, meatballs
  • baking
  • do not boil
  • Ginger

  • powdered for baking, canning fruit like pumpkin and pears
  • fresh in stir fries and rice dishes
  • use sparingly
  • Cloves

  • whole or powdered for sauces, vegetables, meat and fish dishes, baking
  • use sparingly